1 package (32 oz.) frozen French fries
1 cup (4 oz.) shredded cheddar cheese
½ cup thinly sliced green onions
¼ cup cooked crumbled bacon
Ranch salad dressing
Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
BACON CHEESE FRIES
COCKTAIL SMOKIES
1 large package smokies or wieners
1 cup ketchup
1 cup open pit bbq sauce
½ cup brown sugar
½ cup cranberry sauce or jelly of choice
Put together in crockpot and cook. Taste better if cooked for a long period or cooked, cooled and warmed again later.
SWEET FRUIT DIP
4 oz. cream cheese, softened
1 cup whole berry cranberry sauce
1 cup Cool Whip, thawed
Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.
Refrigerate at least 1 hour or until ready to serve.
Serve with strawberries, red and green grapes, pineapple or kiwi, cut into bite-sized pieces for dipping.
BASIC CHEESEBALL
2 (8 oz.) cream cheese, softened
½ cup Miracle Whip
1 lb. Cheddar cheese, shredded
1 lb. bacon, cooked & crumbled
1 bunch green onions, chopped finely
sliced almonds
Mix together all ingredients except almonds. Divide in half. Shape each half into a ball and roll in sliced almonds. Cover and refrigerate until ready to serve.
TACO PIE
1 (8 oz.) pkg. cream cheese
1 (16 oz.) jar salsa
1 (15 oz.) can chili with beans
2 cups shredded Cheddar cheese
Preheat oven to 350º.
In a medium glass baking dish, spread the cream cheese. Pour in the salsa, spreading it evenly over cream cheese. Pour in and evenly spread chili with beans. Top with Cheddar cheese.
Bake uncovered for 30 minutes, or until cheese is bubbly and lightly browned.
SEVEN LAYER TACO DIP
1 (1 oz.) pkg. taco seasoning
1 (16 oz.) can refried beans
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) container sour cream
1 (16 oz.) jar salsa
1 small head lettuce, shredded
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 (6 oz.) can sliced black olives
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of lettuce, tomato, green pepper and green onions over the salsa. Top with cheddar cheese. Garnish with black olives.
DILLY TUNA APPETIZER
1 can (6 oz.) tuna, drained & flaked
1 tsp. dill weed
⅓ cup Miracle Whip
¼ cup chopped onion
¼ cup chopped green pepper
Mix all ingredients together. Top cracker with thin cucumber slice and 1 Tbsp. tuna salad. Broil 1 to 2 minutes or until bubbling, if desired. Top with fresh dill sprig.
TUNA CAKES
2 cans (6 oz.) tuna, drained & flaked
½ cup chopped onion
⅔ cup Miracle Whip
½ cup chopped green pepper
½ cup seasoned bread crumbs
Mix all ingredients together. Shape into 12 patties.
Cook in skillet on medium-high heat 2-3 minutes or until golden brown, turning occasionally.
BUTTERMILK BISCUIT PIZZAS
1 tube refrigerated buttermilk biscuits
spaghetti sauce
cheddar cheese, shredded
pepperoni slices
Place 5 biscuits on an ungreased cookie sheet. Flatten them out so that they are stretched fairly thin. Bake at 350º until just barely golden brown. Remove.
Flatten any bubbles. Spread a thin layer of spaghetti sauce, add cheese and pepperoni slices.
With the remaining biscuits, stretch out so that you can place them on top of the ones on the cookie sheet, making sure to cover them. Press the edges to seal it. Bake until top is golden brown. Ranch dressing tastes excellent on top as an additional flavor.
BARBECUPS
¾ lb. ground beef
½ cup barbeque sauce
1 to 2 Tbsp. brown sugar
¾ cup grated cheese
12 refrigerated biscuits
Preheat oven to 400º. Brown ground beef; drain. Add brown sugar and barbeque sauce. Use ungreased muffin tins. Press up as far as you can go in the muffin tins. Spoon meat mixture into cups. Sprinkle with cheese.
Bake at 400º for 12 minutes or until golden brown and bubbly.
CINNAMON CRISPS
6-8 flour tortillas
Butter or margarine
Cinnamon/sugar mixture
Brush tortillas lightly with butter. Sprinkle with cinnamon/sugar.
Bake at 350º for 10-15 minutes, or until crispy.
Can be made a day in advance if kept in an airtight container.
FRUIT SALSA
2 medium peaches
1 medium nectarine
1 medium pear
1 pint strawberries
½ pint raspberries
1 tsp. honey
juice from ½ lime
2-3 mint leaves, finely chopped
Cut all fruit approximately the same size and toss with lime juice. Mix together with honey and mint.
Can be made up to 3 days in advance.
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